autumn butternut squash chili

This recipe is in my (almost) weekly rotation throughout autumn and winter because it is quick, cheap, nourishing, and so delicious. I love chili because you can substitute nearly any ingredient, making it a great option year round and it allows you to use up any leftover produce you might have lying the fridge. So consider this recipe more of a template or feel free to follow it to a T because it is delicious as-is :)

autumn butternut squash chili recipe

ingredients

1-2 tbsp olive oil

1 yellow onion diced

4-6 garlic cloves finely chopped

2 tbsp tomato paste (double concentrate)

2 tsp cumin

2 tsp chili powder

1 tsp smoked paprika

1 tsp paprika

1 tsp chipotle powder

1/4-1/2 tsp cayenne (or more if you’re feeling spicy)

2-4 tsp salt (divided) (may vary depending on the salt you use; I use (and swear by) Diamond Kosher)

1 14oz can kidney beans*

1 14oz can black beans*

1 14oz can garbanzo beans*

1 small-medium butternut squash peeled and chopped into bite-sized cubes (feel free to sub with any winter squash or even sweet potatoes)**

1 28oz can diced tomatoes (I like fire-roasted here but any kind will work)

1-1 1/2 cups vegetable broth/stock (or water works fine too! you just might need to add a little more salt)

1 tbsp tamari (or soy sauce or coconut aminos)

1 tbsp maple syrup

1-2 tsp apple cider vinegar

toppings (feel free to use all, some, or none): cheese (vegan works here), sour cream (vegan works here), nutritional yeast, finely chopped chives, green onions, and/or cilantro, pickled jalapeños (or any fun pickled thing that sounds good to you!), hot sauce, crushed tortilla chips, the possibilities are endless…

optional add ins: winter greens (kale, Swiss chard, spinach, collard greens, turnip greens, or even sweet potato greens (v good for you and a great way to avoid food waste))

instructions

1. Put a large dutch oven (or any big soup pot) on medium heat. Once hot, pour in 1-2 tbsp of olive oil. Once the oil starts shimmering, add the chopped onion and cook until it becomes transparent or is just starting to turn a golden color. Add the garlic and stir constantly until it smells amazing (about 1-2 minutes).

2. Add 2 tbsp of tomato paste and stir for 2-3 minutes until it turns into a deep brick-red color. Then add your spices: cumin, chili powder, smoke paprika, paprika, chipotle, cayenne, and 1 tsp of salt. Stir for 1-2 minutes until it is fragrant (it’s okay if things are very dry at this point!).

3. Add beans, butternut squash, and another tsp of salt. Stir until everything is incorporated.

4. Add the diced tomatoes. Then add vegetable broth (more or less depending on whether you want the chili thicker or thinner - keep in mind that you can always add more liquid at the end if needed!). If you are using water, refill the tomato can about 3/4 of the way with water and add (this ensures that you are using every last bit of that tomato-y goodness).

5. Stir everything until incorporated and bring to a boil. Once its boiling, turn the heat down and add 1 tbsp of tamari and 1 tbsp of maple syrup. Stir.

6. Leave at a low simmer and cover for 30-40 minutes until the butternut squash is fork tender and the flavors have come together. If you have more time and want to leave it for longer, this will lead to greater depth of flavor, just be sure to make sure the bottom isn’t getting scorched!)

7. Once the butternut squash is cooked through, turn off heat. [optional: at this point, add in any greens and stir until wilted]. Add 1 tsp apple cider vinegar. Taste and adjust seasonings. If it needs more salt/umami, add more tamari or salt. If it needs something to balance the spices, add more maple syrup. If it needs more acid, add more apple cider vinegar. Keep tasting and adjusting until it tastes perfect to you.***

8. Serve! Top with cheese, sour cream, nutritional yeast, chives, green onions, cilantro, hot sauce, pickled things, crushed tortilla chips, etc. Serve with sourdough or any bread of your choosing.

NOTES

*These are just the combination of beans that I like, but feel free to sub for anything you have! Pinto beans or any kind of white bean would work here too. I like the different textures of the different beans, but if you prefer to use one type of bean, do whatever suits you!

**With the squash, I tend to prefer smaller cubes. They cook faster and meld in with the other ingredients better.

***If it’s helpful, I usually add 1 tbsp of tamari, a pinch of salt, one tsp of apple cider vinegar, and one tsp of maple syrup to balance out the flavors. For more heat and salt, I will add a few dashes of hot sauce.